HAINANESE CHICKEN

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PREP TIME 12 minutes
COOK TIME 15-20 minutes
SERVES 4

INGREDIENTS

2 chicken thighs, bone-in, skin-off

3 spring onions, thinly sliced (reserve the green parts for garnish)

2 garlic cloves, thinly sliced

2 tbsp pickled ginger, roughly chopped

2 cups Tilda jasmine rice

2½ cups Massel chicken stock (add more if needed)

3 tbsp soy sauce

2 tbsp sesame oil

2 tbsp coriander leaves

METHOD

Step 1 

In a medium-sized saucepan, combine the chicken thighs, white parts of the spring onions, garlic, pickled ginger, jasmine rice, chicken stock, soy sauce, and sesame oil.

Bring the mixture to the boil, then lower the heat and simmer for 15-20 minutes, until the rice is cooked, the chicken is tender, and the stock has been absorbed.

Step 2

Remove the chicken from the saucepan and allow it to rest for 2-3 minutes. Tear the chicken into large chunks.

Step 3

To serve, spoon the fragrant rice into serving bowls, top with the chicken pieces, and garnish with the reserved green parts of the spring onions and fresh coriander leaves.